Cappuccino Roulade

Name: Cappuccino Roulade
Prep time: 30 min
Total time: 1 h 10 min
Yield: 10 servings
Ingredients: Cake; Powdered sugar; 3/4 cup all-purpose flour; 1/4 cup unsweetened cocoa; 1/8 teaspoon salt; 4 large Land O Lakes® Eggs; 2/3 cup sugar; 3 tablespoons Land O Lakes® Butter melted, cooled; Filling; 1 1/4 cups Land O Lakes® Heavy Whipping Cream; 1 teaspoon instant espresso powder; 2 tablespoons powdered sugar; 1/8 teaspoon ground cinnamon; Sauce; 1/3 cup water; 4 (1-ounce) squares semi-sweet baking chocolate, chopped; 2 tablespoons Land O Lakes® Butter; 1/2 teaspoon instant espresso powder; 1/8 teaspoon ground cinnamon

This special cake recipe is filled with a coffee-flavored whipped cream mixture.

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30 min

Prep Time

1 hr 10 min

Total Time

servings

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Ingredients

Cake

Powdered sugar

³/₄ cup all-purpose flour

¹/₄ cup unsweetened cocoa

¹/₈ teaspoon salt

4 large Land O Lakes® Eggs

²/₃ cup sugar

3 tablespoons Land O Lakes® Butter, melted, cooled

Filling

1 ¹/₄ cups Land O Lakes® Heavy Whipping Cream

1 teaspoon instant espresso powder

2 tablespoons powdered sugar

¹/₈ teaspoon ground cinnamon

Sauce

¹/₃ cup water

4 (1-ounce) squares semi-sweet baking chocolate, chopped

2 tablespoons Land O Lakes® Butter

¹/₂ teaspoon instant espresso powder

¹/₈ teaspoon ground cinnamon

How to make

STEP 1

Heat oven to 375°F. Grease 15x10x1-inch baking pan; line with parchment paper. Grease and flour parchment paper; set aside.
STEP 2

Lightly sprinkle clean towel with powdered sugar; set aside. Combine flour, 1/4 cup cocoa and salt in bowl; set aside.
STEP 3

Beat eggs in another bowl at medium-high speed until well mixed. Continue beating, gradually adding sugar, until mixture is thick and lemon-colored. Gently stir flour mixture into egg mixture, one-third at a time, stirring just until combined after each addition.
STEP 4

Remove 1 cup batter to another bowl. Add 3 tablespoons melted butter; gently stir. Gently stir butter mixture into batter.
STEP 5

Spread batter into prepared pan. Bake 9-12 minutes or until center springs back lightly when touched. Immediately loosen cake from edges of pan. Invert onto prepared towel. Remove pan; peel off parchment paper. Immediately roll up cake in towel, starting with 10-inch side. Cool completely. (Trim edges slightly, if crisp.)
STEP 6

Stir together whipping cream and 1 teaspoon espresso powder in bowl until espresso powder is dissolved. Beat at medium speed until stiff peaks form. Gently stir in powdered sugar and 1/8 teaspoon cinnamon.
STEP 7

Unroll cooled cake; remove towel. Spread whipped cream over surface of cake, leaving a 1/2 inch border all around. Starting at short end, gently roll up cake. Transfer to serving platter. Cover; refrigerate until ready to serve.
STEP 8

Combine all sauce ingredients in 1-quart saucepan. Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted.
STEP 9

Cut roulade into slices. Spoon sauce onto each dessert plate; top with roulade slice.